Baby potatoes are so versatile and can be used in variety of dishes. Baby potato biryani is a versatile and flavorful vegetarian dish that is very popular among the vegetarians. Biryani is usually cooked on special occasions or when you have guests at home. Do try this recipe and I bet you will cook this Biryani regularly and will not any special occasion/ reason to cook Biryani.
Last week I was asked to do a guest post  by my co blogger Sujata Roy  from Foodie Monday Bloghop  who blogs at . Sujata Roy is a home maker, doting mom to 2 beautiful grown up children, a passionate home chef and last but not the least a foodie. She has an amazing collection of healthy recipes. Do check her blog for healthy recipes. She is an amazing cook who loves to experiment.
I thought of sharing this Yummy Baby potato Biryani that is quick to make, yummy and flavourful. I am sure your family, friends and guests will love it and will crave for more.
Recipe for Baby Potato Biryani:
1Cup =160 ML
1.5 Cups Basmati Rice
½ Cup Risotto Rice
1 Cup Fresh grated coconut
12 Baby Potatoes washed and peeled
3 Medium size Onions finely chopped
1 Cup finely chopped Coriander
½ Cup Thick yogurt
2 Dry Red Chillies
2 Cloves
2 Green Cardamom
2 Tsp Aachi Biryani Masala
½ Tsp Ginger paste
½ Tsp Garlic paste
20 Cashews
2 Tsp Jeera
Salt to taste
2 Tbsp Oil
Soak Biryani rice and risotto rice for about 20 mins. Wash and peel the baby potatoes and keep it aside.
Heat a wok. Add oil. Now add jeera, cloves and green cardamom. Roast on medium flame till you get the aroma. Add ginger garlic paste and saute for a few seconds. Add the finely chopped onions and roast till they turn slightly brown.Once done add the peeled baby potatoes and roast till they are  half done.
Grind coconut , red chilli, ¾ cup coriander, 10 cashews to a fine thick paste.Add this paste to the half cooked potatoes and mix well. Let the mixture cook on medium flame for about 5 -7 mins. Add biryani masala and yogurt .Mix all the ingredients well so that the baby potatoes are very well coated.Once done add the soaked biryani rice and risotto rice. Add 2.5 to 3 cups of water ,close the lid and  let it cook on low flame .For me it took about 35 mins for the rice to cook.
Heat a tsp of oil in another pan. Add Jeera and roast cashews till they turn golden brown. Garnish Biryani with this Tadka and serve with any Raita of your choice.
I loved it with Boondi Raita. Absolutely lip smacking.

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